Prepare the pizza dough as instructed on the package. This will need to rest about 1 hour. Once it’s ready, set aside 16 ounces and refrigerate the other half for another use.

In a medium pot over medium heat, cook the sausage for 3 minutes, then set aside. Reduce heat to low and add the olive oil and onions, cooking and stirring for 5 minutes. Add the peppers and Spicy Arrabiatta Pomodoro Fresco, cover, and simmer on low to medium-low for 15 minutes until tender. Set aside to cool completely.

Preheat the oven to 500°F and set the rack in the center of the oven. Spray a nonstick sheet pan with oil.

With a rolling pin, roll out the dough on a floured surface to a 16 x 10 inch rectangle.

Place the onions and peppers leaving about 1 1/2 inch from the edge. Top with the sausage over the peppers and onions, then add the cheese. Use the egg wash and brush along the edge of the dough.

Fold one side of the dough over to cover the filling, then fold the short edges, followed by the other side, stretching slightly to seal and pinching the ends so nothing oozes out.

Lay the bread seam side down on the prepared pan. Cut small slats in the top and brush with egg white. Top with sesame seeds, if using.

Bake for 10 minutes at 500°F, then reduce the heat to 375°F and cook for 18 to 20 minutes longer, until golden brown on top and cooked in the center.

Remove from the oven and let it cool before slicing into 8 pieces.